Lumpiang Shanghai is a traditional Filipino egg roll with a pork and vegetable filling, and served with a sweet-and-sour sauce. A half-pan of this all-time favorite appetizer consists of eight orders for a total of 128 bite-sized pieces, and the full pan is 16 orders for a total of 156 pieces.

Then there’s Max’s Fried Chicken (half-pan $53.95, full-pan $107.95), which is served with a banana ketchup dipping sauce. Seasoned in a secret sauce, the chicken is deep-fried for a crispy exterior, and is tender, juicy and flavorful inside. The half-pan order has four whole chickens chopped into 24 pieces.

For private parties, the Waipahu location can seat up to 200 people, and the Dillingham restaurant can seat up to 150 people, including a private room for 20 people. For parties of 40 people or more, the food is served buffet-style. Table linens, an LCD projector and screen, and microphone and speaker also are available.

Founded in 1945 by Maximo Gimenez, a Stanford-educated teacher who befriended American soldiers stationed at Quezon City at the time, Max’s started as a cafe for the troops to eat, drink and hang out. Initially serving chicken, steak and drinks; it was the chicken created by Gimenez’s niece Ruby that became an instant favorite and continues to be today. Since then, Max’s of Manila has expanded to eight locations in the U.S., two in Canada, two in Dubai and more than 120 in the Philippines.